Ingredients

The following ingredients have 8 Servings
  • 7 cups kale sliced leaves (, tightly packed (1cm / 2/5" slices) (Note 1))
  • 2 tsp extra virgin olive oil
  • Salt and pepper
  • 2 tbsp (30g) unsalted butter
  • 3 - 4 large garlic cloves (, minced)
  • 1 1/2 cups uncooked white rice ((Note 2))
  • 2 1/4 cups chicken broth ((or vegetable))
  • 1 - 2 tbsp (15 - 30g) butter
  • 1/3 cup chopped almonds ((or other nuts / seeds of choice))

Instruction

  • Place kale in a large bowl. Drizzle over oil, sprinkle with a small pinch of salt and pepper. Scrunch with hands for 30 seconds, set aside while rice cooks.
  • Melt butter in a large pot over medium high heat. Add garlic and stir for 1 minute until just starting to turn golden and is incredibly fragrant.
  • Add rice, stir for 10 seconds.
  • Add broth, stir, then cover.
  • Turn heat down to medium or medium low so the liquid is simmering very gently. Cook for 12 - 15 minutes until all liquid is absorbed (tilt pot to check).
  • Quickly toss all the kale on top of the rice, put the lid back on then remove from heat.
  • Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through.
  • Lastly, stir through extra butter and add salt and pepper to taste.
  • Serve and sprinkle over nuts (or stir nuts through rice).